This delicious seafood soup is made with mussels, clams, and fingerling potatoes in a fragrant tomato leek bouillon. Serve garnished with a handful of fresh herbs and a lovely rustic loaf of bread. Place a large bowl on the table to easily discard the shells, and make sure you have lots of napkins on hand!
Equipment
- Dutch oven or large stock pot
- Four shallow bowls
- 1.5 lbs Little Fingerlings™ Little Potatoes
- 1 Tbsp olive oil
- 2 large leeks, white part, thinly sliced
- 3 cloves garlic, minced
- 1 small yellow pepper, thinly sliced
- 1 tsp turmeric
- 1 ripe tomato, seeded and diced
- 2 cups clam tomato juice, unseasoned
- 2 cups chicken broth
- 1 small orange, juiced
- 1 1/2 lbs closed clams, scrubbed
- 1 1/2 lbs closed mussels, scrubbed
- 1/2 tsp celery salt or coarse salt
- 1/2 tsp hot pepper sauce
- 1/2 cup chopped fresh herbs like parsley, cilantro, basil, or chives
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Instructions
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Step 1
Slice Little Potatoes in half, length-wise.
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Step 2
Heat oil in a large, deep skillet (or Dutch oven with a cover) over medium heat.
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Step 3
Sauté for 10 minutes, until potatoes begin to soften.
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Step 4
Add chopped tomato, Clamato, broth, and orange juice and heat to simmer.
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Step 5
Cover and cook for about five minutes until all shellfish have opened. Discard any unopened shells.
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Step 6
Divide evenly into four large shallow bowls. Garnish with herb mixture.
